Last January, my main resolution was to eat breakfast each and every day. I am happy to report that I’ve been able to stick to said plan. :)

I posted this ochazuke recipe when I announced the resolution early in 2010; ochazuke with egg is something I still enjoy quite frequently, especially in the winter.

ochazuke

I love this recipe because it’s both nutritious and tasty. Another plus is that if you’ve got leftover brown rice in the refrigerator, you can prepare it in a couple of minutes. Wakame seaweed is something you may not have in your pantry, but believe me: you should. Seaweeds are chock full of minerals and excellent for helping to detoxify the body. If you don’t have the seaweed, though, you could use some shredded kale (or another dark leafy green) and cook it with the shallots.

If the fiber and B-vitamins from the rice and the superfoods profile of the seaweed aren’t enough to talk you into this dish, you’ve also got the anti-oxidant rich green tea, the protein from the egg(s) and all the beneficial compounds in the shallots. Do I need to go on?

While this recipe does make a great savory breakfast, it can, of course, be enjoyed any time of the day. If you don’t eat eggs, you could try this with cooked tempeh or fish (salmon would be great).

ochazuke photo

Feel free to sprinkle some toasted sesame seeds over the ochazuke before serving, as well.

Recipe for Ochazuke with Caramelized Shallots and Fried Egg

Serves 2

Ingredients:

* 1- 1 1/2 cups cooked short-grain brown rice (you could use white rice instead, but it's not as good for you)
* 2 tablespoons dried wakame seaweed rehydrated for a few minutes in 1 cup of very hot green tea (sencha, hojicha or genmaicha are best; matcha is not generally used for ochazuke, but I've used it when I don't have the others)

* 1-2 tablespoons organic coconut oil or olive oil
* 2 shallots, peeled and chopped
* 2-4 eggs, preferably organic and free-range (I use eggs from my backyard chickens)

* coarse sea salt (black lava salt is nice, if you can find it)

Directions:

1. Divide the brown rice into two bowls. Pour the green tea (along with the rehydrated wakame) over the brown rice. Allow to steep while you prepare the shallots and the eggs.

2. Heat oil in a cast-iron skillet. Add the shallots and saute for 3-4 minutes, stirring frequently, until very soft and brown. Move the shallots over to the edge of the pan. Add a little more oil to the pan if it seems too dry.

3. Crack the eggs into the pan and cook for 3-4 minutes, until the whites are solid. For over-easy eggs, flip and cook for another minute or two on the other side.

4. Top the rice/green tea/seaweed with the cooked eggs and the shallots. Sprinkle with a little sea salt before serving.

More Ochazuke Recipes:

Classic Ochazuke from Eat a Duck I Must
Ochazuke from Roti n Rice
Salmon Ochazuke from Food52

 

20 Comments

  1. 1

    Kristina @ spabettie — January 5, 2011 @ 8:51 am

    this looks delicious – I love anything with wakame. I am wanting this for breakfast right now (and actually think I HAVE everything to make it!!)

    • Winnie replied: — January 5th, 2011 @ 11:19 am

      Thanks Kristina! I am a huge fan of wakame, too :)

  2. 2

    Wanda — January 5, 2011 @ 12:27 pm

    Nice work. I don’t think I’ve had anything with seaweed in it. I would love to try it. Thanks.

    • Winnie replied: — January 5th, 2011 @ 12:31 pm

      Try it Wanda. Seaweed is super low cal. and chock full of minerals :)

  3. 3

    Jeanette — January 5, 2011 @ 4:24 pm

    Yum, this looks so good. I love wakame and this is a nice way to incorporate both seaweed and brown rice into breakfast. I’ve had miso soup with wakame, brown rice and a hard boiled egg for breakfast before, so this recipe will be a nice addition.

    • Winnie replied: — January 5th, 2011 @ 9:45 pm

      we are definitely on the same breakfast wavelength!

  4. 4

    Zoe — January 5, 2011 @ 6:03 pm

    on my recent meal plan I’ve been having rice vermicelli noodles with poached eggs on top…it’s so delicious for breakfast as the yolks coat all the noodles. YUM! I’m looking forward to next week when I can have eggs again!!
    This however looks extra tasty with the onions and seaweed…and going to try this soon :) I like the idea of miso soup on rice with an egg that Jeanette mentioned also.

    • Winnie replied: — January 5th, 2011 @ 9:45 pm

      I love this with a poached egg too…and I love Jeannette’s idea!

  5. 5

    Robin — January 5, 2011 @ 6:34 pm

    This is another great post Winnie. Thank you!

    • Winnie replied: — January 5th, 2011 @ 9:44 pm

      You are welcome Robin. So glad you stopped by and left a comment!

  6. 6

    Jennifer and Jaclyn @ sketch-free vegan — January 5, 2011 @ 8:13 pm

    yummm! this is exactly the breakfast I could eat everyday.

    • Winnie replied: — January 5th, 2011 @ 9:43 pm

      me, too!

  7. 7

    sippitysup — January 5, 2011 @ 9:42 pm

    Wakame (and seaweed in general) is the perfect metaphor for a happy new year! GREG

    • Winnie replied: — January 5th, 2011 @ 9:43 pm

      Thanks Greg!

  8. 8

    Jennifer and Jaclyn @ sketch-free vegan — January 6, 2011 @ 12:01 pm

    I love your pics and have been meaning to ask what camera you use….?

    • Winnie replied: — January 6th, 2011 @ 2:21 pm

      Hi there,
      Thanks: I have a canon D300…

  9. 9

    Cookin' Canuck — January 6, 2011 @ 12:44 pm

    Winnie, this recipe is right up my alley. Fried egg, shallots, rice – wonderful!

    • Winnie replied: — January 6th, 2011 @ 2:21 pm

      Thanks! And HAPPY BDAY!!!

  10. 10

    Biren @ Roti n Rice — January 7, 2011 @ 7:56 am

    I love ochazuke and eat it often as it is so easy to prepare. Thanks for the link back. I received a “ping” on my blog.

  11. 11

    Jaya Dixit — January 16, 2011 @ 12:37 pm

    This might just be the most brilliant/gorgeous breakfast ever! And I take breakfast very seriously!

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